Havarti-Stuffed Chicken With Tomato Salad

havarti-stuffed-chicken
Photo by Christopher Baker
Havarti-Stuffed Chicken With Tomato Salad 2.9 135 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 418 calories
    • Calories 218 calories from fat
    • Fat 24 g
    • Sat Fat 10 g
    • Cholesterol 119 mg
    • Sodium 837 mg
    • Protein 40 g
    • Carbohydrate 5 g
    • Sugar 3 g
    • Fiber 1 g
    • Iron 2 mg
    • Calcium 231 mg

Cut a 2-inch pocket in the thickest part of each chicken breast.

Dividing evenly, stuff the pockets with the cheese and season with ½ teaspoon salt and ¼ teaspoon pepper.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through, 6 to 8 minutes per side.

Ingredients

  1. Check 4 6-ounce boneless, skinless chicken breasts
  2. Check 4 ounces dill Havarti cheese, cut into small pieces
  3. Check kosher salt and black pepper
  4. Check 3 tablespoons olive oil
  5. Check 1 pound heirloom tomatoes, sliced
  6. Check 4 pepperoncini peppers, thinly sliced

Directions

  1. Cut a 2-inch pocket in the thickest part of each chicken breast.
  2. Dividing evenly, stuff the pockets with the cheese and season with ½ teaspoon salt and ¼ teaspoon pepper.
  3. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through, 6 to 8 minutes per side.
  4. Meanwhile, arrange the tomatoes and peppers on a plate. Drizzle with the remaining oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Serve with the chicken.